If you’ve ever dreamed of pulling a golden, fragrant loaf out of your own kitchen oven, then this Focaccia Recipe is truly your ticket to bread paradise! With a pillowy crumb, a crispy olive oil-soaked crust, and the flavor lift of sea salt and rosemary, focaccia is the ultimate showstopper that STARTS simply and ends spectacularly. Whether you plan to enjoy it warm out of the pan, dress it up for a special meal, or use it as the foundation for the best sandwiches you’ve ever tasted, making focaccia from scratch might just become your new favorite kitchen ritual. Nothing sets the mood or brings people to the table faster than that unmistakable aroma of fresh-baked focaccia bread.
Ingredients You’ll Need
Ingredients You’ll Need
One of the loveliest parts of making this Focaccia Recipe is how straightforward the ingredients list is—yet each star here plays a role in that taste and texture you crave. There’s nothing extra, and yet the result is pure magic: airy, crisp, and deeply flavorful.
- Active dry yeast: This is the engine that gives your focaccia its irresistible rise and fluffy structure—make sure it’s fresh for the best lift.
- Warm water: Helps activate the yeast, dissolves the sugar, and brings the dough together; aim for that just-warm, bathwater temp (about 110°F).
- Honey or sugar: Just a bit is all you need to “feed” the yeast and add subtle flavor complexity to your dough.
- All-purpose flour: The trusty backbone of our bread; creates the perfect chewy-meets-tender crumb that makes focaccia irresistible.
- Salt: Essential for flavor—don’t be tempted to skimp! Salt balances the richness and enhances every bite.
- Extra virgin olive oil: Focaccia’s calling card! Its rich, fruity depth saturates both dough and crust for that signature moist, flavorful bite.
- Flaky sea salt (for topping): A finishing sprinkle of this brings extra pops of crunch and savory brightness on top.
- Fresh rosemary (optional): This aromatic herb infuses focaccia with irresistible Italian flair—feel free to swap in your favorite fresh herbs or even skip if you prefer classic, unadorned bread.
How to Make Focaccia Recipe
Step 1: Activate the Yeast
Begin by gently stirring the active dry yeast and honey (or sugar) into the warm water in a large bowl. Let this mixture sit for five to ten minutes until it becomes foamy at the top—this is your yeast springing to life! If it doesn’t foam, your yeast might be a bit old; try with a new packet for the fluffiest focaccia possible.
Step 2: Mix and Knead the Dough
Now, add the flour and salt directly into the yeast mixture, stirring until a shaggy dough forms. Drizzle in a quarter cup of olive oil. Turn the dough out onto a lightly floured surface and knead it by hand for at least five minutes until it’s smooth, elastic, and no longer sticking everywhere. You can also let your stand mixer do the work with a dough hook—either method yields that gorgeously soft, supple dough every Focaccia Recipe needs.
Step 3: First Rise
Transfer the dough into a clean, well-oiled bowl, turning once so it’s lightly coated in oil and stays moist. Cover with plastic wrap or a damp towel and let it rise in a cozy, draft-free spot for about an hour to an hour and a half, until doubled in size. Be patient—the wait is absolutely worth it for that lofty focaccia texture!
Step 4: Shape the Focaccia and Second Rise
Generously grease a 9×13-inch baking pan with a couple of tablespoons of olive oil. Punch down the risen dough and turn it out into the pan. Gently press and stretch it to fill the corners—don’t worry if it springs back a bit. Cover again and let the dough rise for another 30 to 40 minutes. This second rise is the secret to that airy, almost cake-like crumb that makes this bread so special.
Step 5: Dimple, Top, and Bake
With the dough beautifully puffed, it’s time for the iconic focaccia dimples! Use your fingers to dot deep impressions all over the surface. Drizzle on the rest of the olive oil and sprinkle generously with flaky salt and rosemary if you’re using it. Pop the pan into a fully preheated 425°F oven and bake for 20–25 minutes, until golden brown and crisp on the edges.
Step 6: Cool and Serve
Remove the focaccia from the oven and let it cool for a few minutes in the pan—this makes it easier to slice and allows the steam to escape, which keeps the crust delightfully crisp. Then, slice it up and serve immediately while that olive oil fragrance is still irresistible!
How to Serve Focaccia Recipe
Garnishes
This Focaccia Recipe shines with just a sprinkle of flaky sea salt and perhaps a scatter of fresh rosemary, but you can have fun experimenting! Try adding halved cherry tomatoes, briny olives, caramelized onions, or even roasted garlic cloves before baking for gorgeous flavor and color on top. Each bite becomes something new and exciting.
Side Dishes
Focaccia is a true chameleon: serve it alongside robust Italian soups like minestrone or Tuscan bean stew, plate it up next to a vibrant salad or use thick squares to build unbeatable panini sandwiches. You can even serve it as a dinner-party starter with good olive oil and balsamic for dipping—the options are truly endless.
Creative Ways to Present
For gatherings, cut your focaccia into fun shapes—try triangles, long strips, or even cubes for croutons. If you’re feeling artistic, decorate the dough before baking with “herb mosaics” by arranging peppers, onions, and herbs into floral patterns. A focaccia bread board with marinated vegetables, cheeses, and charcuterie is always a crowd-pleaser and Instagram-ready!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover focaccia (if!), cool it completely and wrap it tightly in plastic wrap or foil. Store at room temperature for up to two days. Focaccia is at its best on day one but will still be delightful when stored properly.
Freezing
To freeze, slice the cooled focaccia and place the pieces in a freezer-safe bag or airtight container, with parchment between layers to prevent sticking. It’ll keep beautifully for up to three months; just thaw at room temp whenever a bread craving strikes. Focaccia Recipe fans know this move is a lifesaver for spontaneous meals or lunches!
Reheating
To recapture that just-baked magic, pop slices into a preheated 350°F oven for several minutes until warmed through and lightly crisp. A quick spritz of water on the crust before baking can help keep it from drying out. If you’re short on time, a brief toast in a skillet will also do the trick!
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can! Instant yeast can be added directly to your dry ingredients and doesn’t need to be dissolved first. Just ensure you use the same amount, and your Focaccia Recipe dough will rise beautifully.
How do I make my focaccia extra fluffy?
The double-rise method is the secret weapon. Letting the dough rise twice—first in the bowl, then in the pan—builds those gorgeous air pockets that make focaccia delightfully airy and soft inside.
Can I make this Focaccia Recipe gluten-free?
While traditional focaccia leans on wheat flour, you can experiment with gluten-free blends designed for yeast breads. The texture will differ, but you’ll still get those olive oil notes and golden crust!
What toppings work well for focaccia?
Oh, the possibilities! Alongside rosemary and salt, try pitted olives, sliced onions, roasted garlic, sun-dried tomatoes, thin zucchini slices, or even a sprinkle of parmesan before baking for a cheesy finish.
Why did my focaccia turn out dense?
This usually happens when the yeast isn’t active or the dough doesn’t rise long enough. Always check your yeast freshness and give each rise plenty of time. Patience is key for tender, light Focaccia Recipe bread!
Final Thoughts
I can’t wait for you to dive into this Focaccia Recipe and experience that heady scent of fresh bread and olive oil flooding your kitchen. Whether you’re baking it for the first time or making it a beloved tradition, this focaccia has become a real staple in my home, and I hope it brings just as much delight to yours. Give it a try, and prepare for applause from everyone at your table!
Print
Focaccia Recipe
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 large focaccia (12 servings)
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
Learn how to make a delicious Focaccia bread with this easy recipe. This classic Italian bread is topped with olive oil, flaky sea salt, and optional rosemary for a flavorful touch. Perfect for serving as a side or for making sandwiches.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 3/4 cups warm water (about 110°F)
- 1 teaspoon honey or sugar
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1/4 cup extra virgin olive oil
Topping:
- 1/4 cup extra virgin olive oil
- Flaky sea salt for topping
- 1 tablespoon chopped fresh rosemary (optional)
Instructions
- Dissolve Yeast: In a large bowl, dissolve yeast and honey in warm water. Let sit until foamy.
- Mix Dough: Add flour, salt, 1/4 cup olive oil to the bowl. Mix until dough forms.
- Knead Dough: Knead dough for 5–7 minutes until smooth. Let rise for 1–1.5 hours.
- Prepare Pan: Grease a baking pan with olive oil. Press dough into pan and let rise for 30–40 minutes.
- Preheat Oven: Preheat to 425°F (220°C).
- Add Toppings: Dimple dough, drizzle with olive oil, sprinkle salt, and rosemary.
- Bake: Bake for 20–25 minutes until golden brown.
- Serve: Cool slightly before slicing.
Notes
- Top with olives, cherry tomatoes, caramelized onions, or garlic for added flavor.
- Best enjoyed fresh but can be reheated in the oven.
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